油炸马铃薯片中丙烯酰胺形成的协同抑制
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- 英文论文题名：The coordination reduction of acrylamide formation in fried potato chips
- 论文作者：和劲松 ; 刘宇洁 ; 谷大海 ; 普岳红 ; 葛长荣
- 英文论文作者：He Jinsong ; Liu Yujie ; Gu Dahai ; Pu Yuehong ; Ge Changrong ; College of Food Science and Technology Yunnan Agricultural University ; Yunnan Engineering Technology Research Center for Processing of Livestock Products
- 年：2016
- 作者机构：云南农业大学食品科学技术学院;云南省畜产品加工工程技术研究中心;
- 论文关键词：丙烯酰胺 ; 协同抑制 ; 马铃薯 ; 动力学
- 英文论文关键词：acrylamide ; coordination reduction ; potato ; kinetics
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS215
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：109k
- 原文格式：O
- 会议级别：全国
摘要
基于Logistic方程与传质理论,研究油炸马铃薯片中丙烯酰胺(AAI)生成-消减过程的原位动力学,进而通过动力学靶点分析,揭示热烫处理与半胱氨酸(Cys)浸渍处理对油炸过程中AAI生成的抑制机理,在此基础上,探讨热烫与Cys浸渍对AAI生成的协同抑制效应及其发生机制。实验结果表明,丙烯酰胺含量与油炸马铃薯片的品质参数间无显著相关,基于传质过程的原位动力学模型,能够更为准确的描述AAI的生成-消减过程。热烫或Cys浸渍处理后,AAI的生成量与油炸前薯片中的还原糖含量呈正相关,巯基含量呈负相关。利用动力学靶点分析,探明了热烫与Cys浸渍对AAI抑制作用的传质调控机理与化学加成机理。通过比较分析发现,热烫与Cys浸渍在协同作用下的抑制率大于单一处理下的抑制率之和,即存在协同抑制效应。以上结果,对于薯类食品AAI控制技术的开发具有理论指导意义。
Based on the Logistic equation and mass transfer theory,the in situ kinetics of acrylamide formation during frying of potato chips was studied.The mechanism of blanching treatment and Cysteine soaking treatment to reduce the formation of AAI during frying was revealed by the analysis of kinetics target spot.Furthermore,the synergistic inhibition effect of blanching treatment and Cysteine soaking treatment was studied.These results indicated that the acrylamide formation in the fried potato chips was not associated with the quality of chips.In situ kinetics is the model that described accurately the formation of acrylamide formation during frying of potato chips.The formation content of acrylamide in fried potato chips was positively correlated to the content of reducing sugar,and was negative correlated to the content of SH groups.The synergistic inhibition ratio of blanching treatment and Cysteine soaking treatment was higher than that the sun of inhibition ratio of single operation.
Based on the Logistic equation and mass transfer theory,the in situ kinetics of acrylamide formation during frying of potato chips was studied.The mechanism of blanching treatment and Cysteine soaking treatment to reduce the formation of AAI during frying was revealed by the analysis of kinetics target spot.Furthermore,the synergistic inhibition effect of blanching treatment and Cysteine soaking treatment was studied.These results indicated that the acrylamide formation in the fried potato chips was not associated with the quality of chips.In situ kinetics is the model that described accurately the formation of acrylamide formation during frying of potato chips.The formation content of acrylamide in fried potato chips was positively correlated to the content of reducing sugar,and was negative correlated to the content of SH groups.The synergistic inhibition ratio of blanching treatment and Cysteine soaking treatment was higher than that the sun of inhibition ratio of single operation.
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